Chocolate Dipped Sesame Cookies

*This recipe was created for 45 servings. To adjust the serving quantity, enter a new yield (45 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Ingredients Quantities
Flour 3 cups
Baking powder 3/4 tsp
Salt 1/4 tsp
Unsalted butter, softened 1 cup
Sugar 1 cup
Egg, beaten 1
Whole milk 1 tbsp
Sesame oil 1/2 tsp
Club House Sesame Seed, toasted, divided 3/4 cup
Club House Black Sesame Seeds 1/2 cup
Dark chocolate, melted 6 oz


Sift flour, baking powder and salt into a large bowl; set aside. Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg, milk and sesame oil; mix well. Gradually beat in flour mixture on low speed until dough begins to pull away from sides of bowl. Stir in 1/2 cup (125 ml) of the toasted sesame seeds and black sesame seeds. Divide dough in half. Form each half into a log, about 2 inches (5 cm) in diameter. Wrap in plastic wrap. Refrigerate 2 hours.

Preheat oven to 375°F (190°C). Remove dough from refrigerator and cut into 1/4-inch (1/2- cm) thick slices. Place on parchment-lined baking sheet.

Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Dip each cookie in melted chocolate, coating about 1/3 of each cookie. Sprinkle cookies with remaining toasted sesame seeds. Let stand at room temperature on wax paper-lined tray 15 minutes or until chocolate is set.

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